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Lunch: Whole Wheat Pizza Muffins
You can add any of your favorite pizza toppings to these muffins. Try mushrooms and Italian turkey sausage, onion and Canadian bacon, or red bell pepper and basil. These muffins are a quick, kid-friendly meal for days when time is tight.
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Cooking Spray or muffin paper liners
1/2 cup all-purpose flour
1 1/3 cup whole wheat flour
2 teaspoons baking powder
1/2 cup reduced-fat turkey pepperoni, chopped
1/2 cup chopped green bell pepper
3/4 cup reduced-fat shredded mozzarella cheese
1 medium tomato, seeded and chopped
1 tablespoon fresh oregano, minced
2 egg whites
1 cup skim milk
2 tablespoons olive oil
Instructions
Preheat the oven to 400 degrees F. Coat a muffin pan with cooking spray or line with muffin paper liners. Set aside.
Whisk or sift the flour, whole wheat flour, and baking powder together in a large bowl.
Add the turkey pepperoni, green bell pepper, mozzarella cheese, tomato, and oregano to flour mixture and stir well to coat everything in flour.
In a separate bowl, whisk the egg whites, skim milk and olive oil together. Make a well in the dry ingredients and pour the wet ingredients into the dry ingredients, then stir until just combined. Do not over-mix.
Scoop the muffin batter into each muffin cup until almost full.
Bake for 25 minutes, or until the tops of the muffins are golden brown.
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Serving Size: 12
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 125 kcal | ||
| Fat 4.5 g | ||
| Carbohydrate 16 g | ||
| Protein 7 g | ||
| Cholesterol 10 mg | ||
| Saturated Fat 1.3 g | ||
| Sodium 210 mg | ||
| Sugar 2 g | ||
| Fiber 2 g | ||
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